Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E270 | E955 |
|
INS / Codex Number
|
INS 270 | INS 955 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | — |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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